Kitchen notes · a little help before you start
Garlic Butter Grilled Steak & Shrimp
Steak and shrimp make a generous dinner, especially with garlic-parsley butter melting over both. The steak gets a little rest while the shrimp finish, so each part has its own moment. It's an inviting plate for an evening when you'd like dinner to feel a bit more of an occasion.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Seafood
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Mix butter before grilling
Combine butter, garlic and parsley, then refrigerate the mixture until it's needed.
2. Rest the steak
Spread half the garlic butter over the grilled steak and let it rest on a warm plate.
3. Lower heat for shrimp
Reduce the grill to medium for the shrimp and turn them halfway through their cook.
Get to know the ingredients
Divided garlic butter
Use half on the steak and melt the remaining portion for tossing with the shrimp.
Prepared shrimp
Use deveined shrimp; you can use tails on or off.
Steak choices
Steak options include strip, sirloin, ribeye and porterhouse.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Garlic Butter Grilled Steak & Shrimp
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Butter through the shrimp
Toss the remaining melted garlic butter through the cooked shrimp and serve them with the rested steak.
A little more help as you go
Dry before seasoning
Pat steaks dry, brush lightly with oil and season before placing them on the grill.
Previously frozen shrimp
Thaw the shrimp and pat them dry before grilling.
A few questions you might have
Do steak and shrimp cook at the same heat?
The steak uses high heat; reduce the grill to medium for the shrimp.
When does the butter go on the steak?
Spread half over the steak after grilling, before its resting pause.
Can I leave the shrimp tails on?
Yes, you can use tails on or off.
How should the shrimp look when cooked?
The directions describe pink shrimp with white, opaque interiors.
Can I grill frozen shrimp straight away?
Thaw them and pat dry before grilling.
Any more cooking tips?
For steaks, you can use Strip, Sirloin, Rib eye, T-bone, Eye fillet, Scotch fillet or Porterhouse steaks. Tail on or off shrimp are fine. If grilling frozen shrimp, thaw first and pat dry with paper towel before grilling.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.